I could extole the virtues of this recipe. I could sing its praises from atop a crest, with the sunrise behind me, and doves and squirrels dance about as I take a spoonful of this salad.
I think that would be overselling it a tad. After all, it’s only slaw.
Don’t get me wrong, it’s a good slaw, with a nice Asian inspired dressing that gives it a sweet and savory base. As a side dish, it is worth the effort to put it on your menu.
But I think I’ve come to realized my own writing limitations…poetry and slaw do not mix.
- 2 Tbsp. soy sauce
- 2 Tbsp. lemon juice
- 1/4 cup olive oil
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 1/2 teaspoon ground pepper
- 2 teaspoons hot water
- 1 lb. Napa Cabbage, finely shredded
- 1 red onion, sliced
- 1 carrot, shredded
- 2 cups seedless green grapes, halved
- 2 Tablespoons sesame seeds
In a medium glass mixing bowl, whisk together the soy sauce, lemon juice, olive oil, sesame oils, ginger, sugar, pepper and water. Cover with saran wrap and place in the refrigerator for at least 30 minutes.
In a large glass bowl, mix together the cabbage, onion, carrot, and grapes. Pour over the soy sauce mixture and toss.
When you serve the slaw, top with sesame seeds.
Nicole Routhier’s Fruit Cookbook